It’s Grilling Season

Whose mouth doesn’t water when they hear a big juicy burger sizzling on the grill? Be it Angus beef, Bison or Turkey, a burger topped with goodness is pure delight! So this month we looked beyond bacon, lettuce and tomato to some interesting toppings and how to make them. Don’t get me wrong I love a standard burger all the way but the thought of adding shrimp or homemade pickles does sound enticing! I am a huge fan of pimento cheese which is so good when paired with beef and my favorite brand, if not homemade, is Nadine’s Pimento Cheese that is made in Cleveland, Georgia and available at Jaemor Farms in Alto (worth the drive!).

So no matter your passion when it comes to burgers, we invite you to try these three options and add them to what you already top yours with. It’s grilling season, so fre it up and enjoy!

Candied Applewood Smoked Bacon

Preheat oven to 375 degrees F. In a small bowl, whisk light brown sugar, water, and ground red pepper until sugar feels dissolved. Set bowl aside.

Arrange bacon in a single layer on the top piece of a Granite Ware Roaster/Broiler Set. Using a basting brush, generously coat each slice of bacon with brown sugar mixture, working from one side of the pan to the other. Once you’ve coated each slice of bacon, check the frst piece; if it appears dry, it means the bacon absorbed the glaze and can be coated again. Repeat this step until all the brown sugar mixture has been used or bacon is coated to your liking. Note: Only one side of the bacon needs to be coated.

Bake bacon for 20 to 25 minutes or until desired crispness and browning is reached. Transfer bacon to a serving plate. Let bacon cool completely before serving. This can be served with breakfast, top a burger of doggone just eat it!!

Quick Pickles!

2 cucumbers, thinly sliced 1 cup water 1 cup distilled white vinegar 1 tablespoon kosher salt Pinch red pepper fakes (optional) 2 medium cloves garlic, roughly sliced 2 teaspoons black peppercorns 2 teaspoons whole yellow mustard seed 2 sprigs fresh dill

Place cucumber slices in a bowl that just fts them. Heat water, vinegar, salt, pepper fakes, garlic, black peppercorns, mustard seed, and dill in a skillet over high heat until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover bowl with a paper towel pressed directly against the surface of the liquid to keep cucumbers submerged. Wait at least 30 minutes before serving (do not drain brine). Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.

Garlic Butter Sauteed Shrimp

1 lb raw shrimp 1 stick unsalted butter, 8 Tbsp 2 garlic cloves, minced seasoning1 tsp Italian seasoning ½ tsp salt ¼ tsp ground black pepper ½ tsp ground paprika 1 lemon, to taste

Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail Combine the ingredients for the seasoning: the Italian seasoning, salt, pepper and paprika. In a bowl, coat the shrimp with the seasoning and mix well. In a skillet, over medium heat, melt the butter and garlic, stirring frequently.

Add shrimp and cook 2-3 minutes per side. Remove from heat and drizzle freshly squeezed lemon, mix to combine. Enjoy on top of a juicy burger, over pasta or in a salad!